In large skillet, cook onions, thyme, allspice, salt and pepper in olive oil at moderate heat until juices are released. Keep cooking, stirring occasionally, until onions are lightly browned, about 30 minutes. Cool to room temperature.

Preheat oven to 425?F. Spread onions over dough round, leaving 1-inch border all around. Sprinkle with olives and cheese and bake 15 minutes or until browned and bubbling. Just before serving, sprinkle pizza with sun-dried tomatoes.